Minted lamb chops with cucumber relish

No doubt you've tried lamb chops with mint, but I bet you haven't tried minted chops with a fresh cucumber relish - yet!

• Preparation: 25 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 8 lean lamb loin chops or cutlets

For the marinade:

• Salt and freshly milled black pepper
• 90ml/6tbsp freshly chopped mint
• 30ml/2tbsp sugar
• 30ml/2tbsp olive oil
• 90ml/6tbsp white wine vinegar

For the relish:

• 15ml/1tbsp butter
• 3 shallots, peeled and finely chopped
• 2 large cucumber, peeled and cut into thin slices
• Pinch nutmeg
• Salt and freshly milled black pepper
• 150ml/¼pint good, hot chicken or vegetable stock
• 15ml/1tbsp fresh thyme leaves

What you do:

1. To prepare the marinade; mix all the ingredients together. Place the lamb in a shallow dish, spoon over the marinade and coat on both sides. Cover and marinate for up to 1 hour.
2. To prepare the relish; heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes. Add the cucumber, nutmeg and seasoning and continue to cook for a further 5 minutes.
3. Add the stock and thyme. Cover and simmer for a further 5 minutes.
4. Cook the chops under a preheated grill for 12-16 minutes, turning occasionally.
5. Serve the chops with the relish and new potatoes.

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